Roasted Red Pepper & Caramelized Onion Jam

roasted red pepper jam

By Rachel Bradley

I promise if you take the time to make this exceedingly easy savory jam, you will elevate your ho-hum chicken breast, pork chop, baguette, and or eggs to new levels heretofore unknown.

INGREDIENTS

  • 1 large yellow onion thinly sliced (about one cup, packed)
  • 1 jar Delizia roasted red peppers, drained and finely chopped (Available at Fresh Harvest and at the website:  FreshHarvest.co )
  • 2 tablespoons Fresh Harvest Fig Balsamic
  • 2 tablespoons + 2 tablespoons Fresh Harvest Extra Virgin Olive Oil
  • 1 tablespoon Fresh Harvest Cayenne Fused Olive Oil (Optional)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon sea salt or kosher salt – to taste
  • fresh ground pepper to taste

 

Directions

In a heavy-bottomed sauté pan (cast iron if available), heat 2 tablespoons of Fresh Harvest Extra Virgin Olive Oil (your choice) over medium-low heat.  Add the onion and season with salt.  Slowly cook the onions, stirring frequently, until they begin to caramelize.  This will take about 20 minutes with constant stirring.  The goal here is to coax out the sweet, complex flavor of golden caramelized onions without actually burning them, as charring them will create bitterness.

During the last five minutes of cooking, add the chopped peppers, balsamic, ground black pepper, and thyme – increase heat to medium and continue stirring and cooking to reduce the balsamic.  Add the still hot mixture to the bowl of a food processor or blender along with one tablespoon of Fresh Harvest Cayenne Olive Oil (optional), and one tablespoon Fresh Harvest Extra Virgin Olive Oil.  Process to desired consistency – I like a smooth paste. Adjust seasoning with additional salt and pepper if desired.

Spoon the jam into a jar and allow to cool.  Serve with vegetable crudités, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes – essentially, with everything.

Can be stored in a sealed jar, chilled for up to a week.

Makes about 1 cup of savory onion-pepper “jam”.

Rapeseed Oil (Canola) vs. Extra Virgin Olive Oil

tn_Olive1

Rapeseed oil is increasingly touted as being as healthy as olive oil. But is there good evidence for this?

Rapeseed is a toxic plant from the turnip family. “Canola Oil” was named after a Canadian Scientists who discovered a way to genetically modify the Rapeseed plant toxins down to an acceptable level per the FDA. The USDA did not feel “rapeseed oil” would sell in the USA, so they created the term “Canola” or ‘Canadian oil’ as a replacement.

Here at Fresh Harvest we feel that Canola Oil is NOT healthy because it is processed at extremely high temperatures using petroleum products.

CLICK HERE TO READ THE NEW STUDY